My love for coconut and peanut butter is no secret since I’ve used them together before in these Moist Coconut Peanut Butter Muffins. Coupling the two ingredients creates a magical combination of deliciousness. This easy recipe for Coconut Peanut Butter Granola is a favorite of mine and is delicious by itself, eaten as cereal, or even enjoyed with fruit and yogurt as a parfait. Use your imagination and enjoy!
Coconut Peanut Butter Granola
Yields approximately 6 cups
3 cups uncooked oatmeal
1/2 cup flax meal (ground flax seed)
1/2 cup wheat germ
1/4 cup unrefined coconut oil (using refined will provide less of a coconut flavor)
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut
1/4 cup creamy peanut butter
Preheat oven to 225º F.
Combine all ingredients and spread out onto a large ungreased baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool before eating.
It is that time of year again…PUPPY BOWL! What’s not to love about a bunch of puppies frolicking around in a makeshift football stadium? Furthermore, there will be little piglet cheerleaders. Total cuteness! Being that it is Puppy Bowl time, I couldn’t think of a snack more fitting: Puppy Chow. Inspired by the original recipe, I opted for extra flavor with the addition of butterscotch chips. “Where can I buy vegan butterscotch chips” you ask? They are available here and here among other places.
Whip yourself up some of this sweet deliciousness and enjoy the game!
Butterscotch Puppy Chow
2 cups powdered sugar
5 cups rice cereal (such as Chex)
¾ cup semi-sweet non-dairy chocolate chips
¾ cup non-dairy butterscotch chips
½ cup creamy peanut butter
Place powdered sugar in a large airtight container or plastic zippered bag; set aside.
In a large pot, heat chocolate, butterscotch chips and peanut butter over low heat. Stir often until mixture is melted and thoroughly combined, approximately 5-8 minutes. Remove from heat and carefully stir in cereal until evenly coated. Pour mixture into prepared container or bag, seal tightly, and shake to coat. Pour out onto a large piece of wax paper and allow to cool for 15 minutes before serving.
I absolutely love peanut butter. I attribute this love to my late grandfather who loved it as well. He and my grandmother always had a magnet on their fridge that said, “Reach for the peanut butter instead!” Peanut butter contains calcium, fiber, iron, potassium, protein and vitamin E. Peanut butter is delicious on so many things such as apples, french toast, pancakes, waffles, noodles, etc. The combination, however, of coconut and peanut butter, for me, is a match made in heaven. These muffins are perfect for breakfast, lunch or dinner.
Peanut Butter Coconut Muffins
Yields 12 muffins
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup peanut butter
1½ cups coconut milk
½ cup sugar
2 tablespoons coconut oil (canola or peanut oil may also be used)
Preheat oven to 400º F. Grease muffin pan or line with baking cups.
In a medium bowl mix together flour, baking powder and salt. Set aside. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.
Read more about the health benefits of peanut butter here.